Practising making my wedding cake – not a pro by any means and the first cake I’ve ever frosted. I felt it was way too sweet and I didn’t like the texture of the sugar. Any more suitable frostings? (Also yes I did do a crumb coat but I think my second coat wasn’t thick enough)
by Appropriate_Fix_3442
14 Comments
Have you tried other versions of buttercream yet? Italian or French are both delicious, and much nicer to work with and don’t leave that sick sweet taste on the tongue that American bc does.
Otherwise, I would suggest a whipped cream, buuuut depending on when the wedding is and temperatures, it will need to be refrigerated and won’t hold up too long safely
Are you filling the cake with buttercream too? Maybe do a different filling and swiss meringue bc on the outside so that it isn’t all frosting and cake.
I like using Swiss Meringue, it’s got less sugar than American (regular) buttercream so isn’t as sweet
Use a tart jam or curd in between layers! Looks really good!
go for ermine buttercream… it’s the least sweet and the most stable of all the buttercreams.
(Retired) florist – just a reminder to wrap the stems – most fresh flowers are not edible
Take the flowers off the cake, those aren’t edible.
As mentioned, be sure to read up on flower safety. You don’t want to make anyone sick.
For frosting, I assume your issue is specifically with American buttercream? It is notoriously eye-wateringly sweet, and it has that crunchy, sugary texture when it crusts/firms up.
Italian buttercream is not too sweet, and it goes on gloriously smooth, but some people find it too buttery. And the syrup can be tricky to execute. I would do something like Sugar Geek’s “Easy Buttercream.” It tastes like vanilla ice cream and is very stable.
She has a great step-by-step cake baking & decorating tutorial, too, with lots of helpful tips.
https://sugargeekshow.com/how-to-make-a-cake/
Ermine! I made it for the first time a few months ago and it is DELICIOUS! I would want it on a wedding cake for myself 100%. Also, if you haven’t considered it, maybe try a fruit filling or a curd and pastry filling for the layers? That would totally solve the problem at hand.
I’ve played around with Ermine & Swiss Meringue, haven’t settled on a favorite–Just make sure to do some research or practice so you can get an idea of how the texture differences will affect the finished look with different decorating techniques. The consequence of lightening up the frosting is that you tend to lose some of the stiffness that makes it pipe well & hold designs sharply, so it’s easier to end up with a blobby mess.
Italian buttercream is not nearly as sweet as American .
Try ermeline frosting, Nagi from recipe tin eats has a great recipe!
I love a good cream cheese frosting with the right cake. I also love whatever they put on grocery store cakes that’s basically just whipped cream lol.
If texture was a problem,there’s a chance you didn’t whip it for long enough.
Throwing this one into the mix https://sugargeekshow.com/easy-buttercream-frosting/ it’s super easy and nice to pipe with.